Fried Chicken and Milk Gravy
The Spruce Eats/Chef John
Buttermilk Marinade
- 4 chicken breasts
- 2 1/2 c buttermilk
- 1 tsp black pepper
- 1 1/2 tsp paprika
- 1 tsp cayenne
- 1 tsp garlic powder
Coating
- 2 c flour
- 1 1/2 tsp salt
- 1 tsp paprika
- 3/4 tsp cayenne
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp sage
- 1/4 tsp oregano
Cut chicken breasts in half horizontally. In a large ziploc bag, add marinade spices. Pour in buttermilk. Zip bag. Shake to combine. Unzip bag and add chicken breasts. Close bag and squeeze gently until all the pieces of chicken have been coated. Place bag in baking dish in the fridge and let sit 6-24 hours.
Combine all coating ingredients in large ziploc bag and shake to combine. One at a time, take a piece of chicken from the buttermilk mixture and let excess drip for a few seconds, place in coating bag and zip (leaving the excess air in). Shake until piece of chicken is thoroughly coated. Take out chicken and place on plate. Repeat until all chicken is coated. There should be just enough coating.
Heat 1-2 inches of vegetable oil in a cast iron skillet to 350 degrees. Add four chicken pieces to skillet. Cook until golden brown on both sides and cooked through (about ten minutes total). Remove to cooling wrack with pan underneath to catch grease. Repeat with remaining chicken breasts.
Drain excess oil from the pan without scraping. Add 1/2 stick of butter. Put skillet back on low heat. When butter has melted, add some flour, whisk. Gradually add 2-3 cups of milk and whisk until gravy is thick. Season liberally with salt and black pepper.
Yield: 8 pieces